Preheat oven to 350. Lightly drizzle olive oil in saucepan on stove.
Squeeze Soyrizo out of tube into pan, add onions. Sautee. Add in black beans and diced tomatoes. Let simmer about 5-10 mins until flavors blend.
Cut polenta into 1" slices and line a Pyrex type baking dish or casserole type dish with the slices. Spoon Soyrizo mixture on to polenta. Top with cheese. Cover with foil if baking dish doesn't have a lid.
Bake for 25 minutes. Top with whatever you'd like!

Sauteed the corn, black beans and spices together. Then added the "meat" followed by salsa. Let simmer while I sliced the polenta. Sliced half the polenta (thinly) and placed in lightly greased 9*13 pan. Topped with half the "meat" mixture, then topped with second half of poleta. Final layer of mixture followed all topped with cheddar. Baked and viola! Converts!

This recipe has a lot of potential...but something is missing. First time I made it, the only changes I made were adding an extra can of diced tomatoes (chorizo mixture looked kind of dry) and I also diced up a green bell pepper and threw it in the mix. I think next time I'll add a can of corn, some chili powder and I might even double the polenta. One package of polenta just doesn't seem enough.....(picture a fabulous lasagna with only two noodles in the mix)....thats what it was kind of like. I served my with fresh salsa and soy sour cream. I'll make it again but with lots of changes.

I am a lazy veg*n, so I made this only because I had all of the ingredients already in the house. It was not a disappointment! Very easy to make and tasty! I took much of Quicheattack's suggestions regarding amounts of ingredients and layering. It tasted amazing on a bed of lettuce with some avocado and fresh tomato. I eliminated the cheeze, as I do not like it, and it still had lots of flavor, which I attribute to the soyrizo (my first time using it- loved it!).

I grossly underestimated the size of the pan I needed to make the soyrizo/onion/bean/tomato mixture-- make sure you have a large enough pan!

Overall: very easy to prep, make, and bake! It will last me a few days, and I'm going to experiment with different spices and things to add to it since it makes such a large amount!

;)b MMM that was delicious. I added a few extra things with the sauteed onions & tomatoes, since I had them lying around from my garden:a couple green italian frying peppers, half a cayenne pepper and some oregano (plus 2 cloves of garlic from the store). Thanks so much for the recipe!

this was really yummy. we don't have soyrizo where i live, so i used a pack of Tofurkey Beer Brats that i chopped up and simmered in the sauce. i also added a little chipotle sauce while it was simmering... yum. served it at a dinner party last night, and am looking forward to eating the leftovers for lunch today! great with a little green salad.

Wow!! This sounds really good!! Soyrizo is probably one of most favorite mock meats on the market so i use it every chance i get. It is pretty reasonably prices at my co-op so i always have it on hand. AND i always have "tubes" of polenta(and the I also keep the long version on hand) so this is definately something i am making this week!! Thanks for a yummy sounding dish..ill let ya know how it turns out!! ;)b

the beauty of recipes, is that they are almost always open for interpretation. i wouldn't get so hung up on exactly how much you need, or following someone else's recipe to the tee. it's more fun to put how much of something you want in there.

i sliced the polenta pretty thin, and made this recipe like lasagna. put a layer of polenta down, put a layer of the chorizo mixture down, put another layer of polenta, and then another layer of chorizo mix down. topped with "cheese". baked it, sliced it, and served it on top of a salad of shaved lettuce, chopped cilantro, and heirloom tomatoes. then topped it all with sliced avocado.

this recipe is awesome, i had everything i needed in my apartment to make it, an easy one dish recipe, will absolutely make it again and again.

This was good, but the recipe could definitely use some work, particularly with regard to the amounts of things. If you cut the polenta into 1" slices, not only will there not be enough of them to line the bottom of a "Pyrex type baking dish", but they're just too thick and add a weird texture to the dish. I cut mine maybe 1/4" to 1/2" and they still seemed too thick.

Also, what sized cans? Diced tomatoes typically come in larger-sized cans than do black beans. And am I to use both tubes in the Soyrizo package, or just one?

I used both, and half of a large tomato can with an entire small can of black beans (25 and 15 oz., respectively), and aside from the weird polenta texture, I enjoyed the dish. I especially appreciate that it isn't just another soyrizo breakfast hash - most of us can figure those out on our own.

It's super easy to make, too, which is nice. Cutting the onion and shredding the soy cheese are about as difficult as it gets.